Tag: bulk cooking

I have received a few emails regarding my breakfast sandwiches, so I thought I would share with you my ingredient list and process for this super easy, money saver.

Just by comparing a couple of lower priced store alternatives, compared to making these breakfast sandwiches at home, you can save quite a bit of money and make yourself a hearty, healthy start to any day.

Preheat oven to 300 degrees. Line a cookie sheet with aluminum foil, open and spread out bagels to ensure even toasting.

Toast bagels in oven 7 to 10 minutes or until lightly toasted. (You don’t want a dark toast on these, just a very light toast) Set aside and let cool.

Meanwhile, in a large non-stick skillet, over medium heat, you want to cook your eggs. Lightly salt and pepper your eggs while in the pan and cook to desired consistency. Set aside and let cool.

Add 1 slice of deli ham to each piece of bagel until each piece is covered.

Add 1 slice of cheese to one ½ of each sandwich and then add 1 egg to other half.

Close sandwich, wrap individually and store in fridge up to a week or freezer for up to 3 months.

Reheat in microwave 20 to 30 seconds.

Lower calorie option

Swap out regular bagels for thinly sliced bagels or low calorie English muffins.

Use egg whites (make sure you save your yolks in fridge or freezer for future use).

Use only ½ a processed cheese slice per sandwich.

By The Fort Worth Homemaker

beta

calories

643

fat

26g

protein

40g

carbs

60g

more

The Fort Worth Homemaker http://thefortworthhomemaker.com/

** A few notes:

As for the bread component for these sandwiches, you can use whatever you like, bagels, English muffins, rolls, sandwich buns, Texas toast, etc… I don’t recommend thinly sliced sandwich bread as it tends to break easily and just makes a mess.

This goes for your meat option as well, ham slices are the cheapest, however, you can easily swap it out for bacon or sausage.

When it comes to cooking the eggs; personally, when eating fried eggs, I enjoy a runny yolk, but that really tends to get messy when eating this sandwich so I recommend breaking your yolks during the cooking process or cooking them to over hard.

When choosing cheese slices for your sandwiches; I would not generally recommend processed cheese slices for many recipes, unlike real cheese, but the processed stuff seems to melt the best giving you a nice creamy flavor and texture.

Finally, if you choose to freeze your breakfast sandwiches, I highly recommend that a night or two before eating, you thaw what you need in the fridge. I have tried to reheat these sandwiches straight from the freezer and it takes almost 2 minutes, thereby; re-cooking some of the components and it makes the flavor and texture of the sandwich less than desirable.

***EXTRA NOTE:

If you are watching your calories, like me, simply swap out regular bagels for thinly sliced bagels or low calorie English muffins.

Use egg whites (make sure you save your yolks in fridge or freezer for future use).